Today's Special: Stir-Fried Vegetables

Today's Special: Stir-Fried Vegetables

Today's Special is a super healthy, FitSugar friendly vegetable saute. I know it may seem crazy to have only sautéed vegetables for a quick dinner, but you should really think of this like a big warm salad. Just as filling as a salad, this sauté lacks a creamy heavy dressing and is a nice alternative for the winter months when warmth in food is necessary. Wolfgang Puck will be offering this at his Governor's Ball spread for all of the vegetarians among the A-list stars. He will be using organic vegetables from Chino Farms for his stir-fry, so when you make this at home tonight use the best and freshest vegetables you can afford/find. To take a look at the recipe,

When the pan is hot, add 1 tablespoon of the oil. Add 2 teaspoons of the scallions, the ginger, 1 tablespoon garlic, and red pepper flakes and cook for 1 minute, stirring constantly.

Add the carrots, radishes, and turnips and toss to combine. Add the water and saute for 3 minutes over high heat.

Add the remaining vegetables and saute for 3 more minutes. The vegetables should be slightly undercooked and still have some crunch. Season with black pepper.

Push the vegetables to 1 side of the pan. In the open portion of the pan add another 1 teaspoon of oil. Add another 2 teaspoons of garlic, an additional pinch chile flakes, and remaining 1 teaspoon of the scallions and stir just to soften.

Toss everything together with the vegetables. Add the soy sauce and toss to combine. Add 1/4 cup spinach leaves and toss for 1 minute.

Dissolve the cornstarch in the water to make a slurry. Add a little of the slurry and bring just to a boil to thicken. Remove from the heat and serve.